4TH OF JULY MENU LINE UP: 50 STARS BBQ CHICKEN, AVOCADO CUCUMBER SALAD, AND LEMON BLUEBERRY BARS
We LOVE the 4th of July around here. We have 8 out of my husband’s 9 other siblings coming down to celebrate and watch fireworks off the Lake.
I started dreaming about what the big summer holiday menu would be in May. (I know, I’m weird, and my brain thinks in food sometimes).
In my own family, the food on the fourth always included something on the grill, something cool and refreshing, and something patriotically sweet.
So here we go with a Firecracker Menu!
I’m not kidding when I promise you this will be the best Barbecue Chicken you will ever taste. I can’t claim the recipe, it was gleened from my friend Marcy Kee, who is FAMOUS in our town for her cooking and smoked meats.
1 Bottle of Sweet Baby Rays Barbecue Sauce
1 Stick of Butter (don’t be scared, good food is made this way)
2 packets of Italian Seasoning
Dash of Basil
14 Chicken Drumsticks
1. Preheat Oven to 350. (you will use grill a little later).
2. In a large saucepan, melt butter over medium heat. Wisk in Italian Seasoning, Basil and Bottle of Barbecue Sauce. Bring to a Boil.
3. Dip Drumsticks generously into sauce mixture. (There should be a good amount left over for later) and place in a 9×13 pan.
4. Bake in the oven for 30 minutes and Preheat Grill on Medium Low half way during baking process.
5. Remove Drumsticks from oven (your house will now smell amazing), and give them one last dunk in the barbecue sauce and place them on heated grill. Grill for an additional 15-20 minutes. I like them just slightly charred.
You can fully cook the chicken in the oven if you prefer not to grill, just increase baking time to 45 minutes or until chicken is done.
Hot Wing Variation
Add 1 Bottle of Hot Sauce
Use Wings instead of Drumsticks
This salad is so pure and fresh and a great mix up from the ordinary. I came up with it when I did my Paleo 30 Day Challenge. My kids usually ask for seconds!
2 Cups Each of Chopped:
Tomatoes, Cumbers, Ripe Avocados
Juice from 1 1/2 Large Lemons
2 Tbs. Chopped Garlic
1 Tsp. Sea Salt (more to taste)
Toss the vegetables in a bowl and stir in chopped garlic and salt. Drizzle lemon juice over salad and toss again. Best if chilled for 15 minutes before serving.
Lemon Blueberry Bars
Servings: 16-20 Bars (Depending how small or large you serve your squares. They are rich so I tend to keep mine small.)
I’ve made these a dozen times and everyone always asks for the recipe. This is a golden Kraft recipe I found. It’s been tried and tested and they are AMAZING. Serve on a red napkin or serving dish and you have a beautiful 4th of July themed dessert
1/2 cup butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
2-1/2 cups fresh blueberries
Preheat oven to 350ºF.
Line 13×9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
Bake55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Light up those fireworks, and the grill while you’re at it, and thank God for our freedom! Happy Almost 4th of July!!
Food Philosophy: Because the effort to make good food is a gift to those around me.
It’s happy memories, togetherness, the living part of life.